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    Home » Recipes » Cookies and Treats

    Published: May 5, 2022 · Updated: May 13, 2022 by Amy · This post may contain affiliate links. If you make a purchase through links on my site, I may earn a commission (see disclosure).

    Super soft Monster Cookies (flourless and gluten-free!)

    There are lots of versions of monster cookies around the web, but trust me, this monster cookie recipe makes the softest, chewiest, Peanut Butter-Oatmeal Chocolate Chip-Cookies! They are made from a delicious flourless cookie dough that provides the perfect texture.

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    5 from 24 votes
    Jump to Recipe Jump to Video
    a closeup of flourless monster cookies this Post

    Back in the day when we sold cookies at Amycakes Bakery, one of our favorite customers stopped by to get a monster cookie every. single. day. That's how good they are.

    Never Miss a Recipe!

    I'm sharing my tried-and-true Amycakes Bakery recipes! Sign up to be the first to know about my favorite recipes, baking tips, and bakery secrets!

    It's a quick and easy recipe made with old-fashioned oats, lots of peanut butter, butter, and semi-sweet chocolate chips. They remind me of a baked no-bake cookie.

    Most of the time I prefer to keep them simple, filled with only chocolate chips. Feel free to stir in colorful M&Ms if it suits your fancy--I like to add red and green M&Ms for Christmas and Reeces Pieces around Halloween and Thanksgiving.

    If you like these, you'll also love my Chocolate Chip Butterscotch Cookies!

    Jump to:
    • 🎥 Quick step-by-step VIDEO
    • ⏲️ Make the cookie dough in advance
    • 🍪 Ingredients
    • 💭 Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    🎥 Quick step-by-step VIDEO

    🎥 I hope you enjoy the video above (you may have to hit "play" twice on mobile devices). You can also view all my bakery recipe videos and tips on the following channels:

    • TikTok
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    • YouTube
    • Facebook
    • Or check out the quick web story recipe summary

    ⏲️ Make the cookie dough in advance

    I know it can be hard to plan ahead, but these cookies are best if you make the dough the day before you want to serve them. That's because the dough is flourless and has the perfect ratio of oats to keep them soooooooo soft and chewy.

    By allowing the cookie dough to rest in the fridge, it firms up and improves both the flavor and texture--they're worth the wait, I promise!

    If you need cookies right away, try my easy bakery-style chewy chocolate chip cookies. 🙂

    Tip

    You'll notice that the completed cookie dough is super sticky when you first make it--it's supposed to look like that! It will firm up considerably once it rests in the fridge overnight and will be easy to scoop by day two. 🙂

    🍪 Ingredients

    an overhead shot of flourless monster cookie ingredients

    These cookies are loved by all, but are also perfect for those who follow a gluten-free diet since they do not contain flour. (The ingredients in this recipe are either naturally gluten-free or are available in gluten-free versions, but always double-check your ingredient labels when avoiding gluten.)

    • Creamy Peanut Butter
    • Salted Butter
    • Sugar and Brown Sugar
    • Eggs
    • Vanilla Extract
    • Old-Fashioned Oats (I use Bob's Red Mill)
    • Baking Soda
    • Vanilla Instant Pudding Mix ( optional, but the instant clearjel/modified cornstarch in instant pudding mix enhances the soft and chewy cookie texture)
    • Semi-Sweet Chocolate Chips
    • Optional add-ins--M&Ms or Reeces Pieces

    Watch the recipe video to see how quickly this cookie dough comes together!

    an overhead shot of flourless monster cookies

    💭 Frequently Asked Questions

    How far in advance can I make monster cookie dough?

    I recommend making the cookie dough the day before you want to bake it and letting the dough firm up in the fridge overnight. This will improve the texture and flavor of the cookies and make them easier to scoop.

    If you'd like to make the dough further in advance, freeze the dough as described below.

    Can I freeze unbaked cookies?

    Absolutely! Ball the cookie dough the day after you make the dough and freeze the balled cookies in rows (layered between parchment paper) in an airtight container.

    Pull the number of cookies you need from the freezer and allow them to thaw at room temperature on a cookie sheet. Then bake the cookies as described within the recipe.

    I'd love to hear what you think of these cookies!  Comment below or tag me on social media @amycakesakes. Or pin this recipe for later using the image above. 🙂

    Thanks for Reading. ❤️

    Amy's Signature

    📖 Recipe

    a closeup of flourless monster cookies
    Save this Recipe Saved!

    The softest Monster Cookies (flourless and gluten free!)

    5 from 24 votes

    This monster cookie recipe makes the softest, chewiest, Peanut Butter-Oatmeal Chocolate Chip-Cookies! They are made from a delicious flourless cookie dough that provides the perfect texture.
    Refrigerate the cookie dough overnight for the best results. These cookies do not contain flour, making them perfect for those who follow a gluten-free diet. (The ingredients in this recipe are either naturally gluten-free or are available in gluten-free versions, but always double-check your ingredient labels when avoiding gluten).
    👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale. Watch the quick recipe video
    Servings 17 cookies
    Prep Time25 minutes mins
    Cook Time10 minutes mins
    Total Time35 minutes mins
    Print Recipe Pin Recipe

    Equipment

    Sheet Pans or Cookie Sheets
    an image of parchment paper
    Parchment Paper
    1.5-ounce cookie scoop
    Mixer
    kitchen scale

    Ingredients

    Dry Ingredients

    • 200 grams (2 ¼ cups) Old-fashioned Oats (choose gluten-free labeled oats if avoiding gluten, I use Bob's Red Mill)
    • 1 teaspoon Baking Soda
    • 22 grams (2 Tablespoons) Instant Vanilla Pudding Mix (optional, but enhances the soft and chewy texture)

    Creamed Ingredients

    • 100 grams (½ cup) sugar
    • 113 grams (½ cup) brown sugar
    • ½ stick (2 ounces) Salted Butter
    • 256 grams (1 cup) Creamy Peanut Butter
    • 2 eggs
    • 1 teaspoon Vanilla Extract

    Other Cookie Ingredients

    • 129 grams (¾ cup) Semi-Sweet Chocolate Chips (I use Nestle Tollhouse)
    • ¼ cup additional Semi-Sweet Chocolate Chips (to press into the tops of the cookies before baking)

    Instructions

    Prepare the monster cookie dough

    • Whisk the oats, baking soda, and instant pudding mix (if using) together in a small bowl until well-mixed. Set aside.
    • Using a stand mixer (preferred) or a handheld mixer, blend the white and brown sugar, room temperature butter and peanut butter until smooth and creamy. Scrape down the sides of the bowl as needed.
    • Add the eggs and vanilla extract and continue to blend until the mixture is smooth, scraping the bowl as needed.
    • Blend in the oat mixture while the mixer is on low until incorporated, then add the chocolate chips. The dough will be sticky.
    • Refrigerate the cookie dough overnight. (Or for at least two hours, although overnight is recommended).

    Bake the cookies

    • Preheat your oven to 325 degrees. Line sheet pans or cookie sheets with parchment paper.
    • Scoop the cookie dough using a 1.5-ounce cookie scoop onto your parchment-lined pans. Alternatively, divide the dough into 17 equal balls. Press additional chocolate chips into the tops of the cookies to make them look even more tempting.
    • Bake in the preheated oven for 10-11 minutes or until the cookies have lost most of their shine and the bottoms of the cookies are only slightly golden brown. The cookies will look slightly underdone but will continue to bake on the pan as they cool. Store the cookies in an airtight container. Enjoy!

    Notes

    Feel free to add candy to the monster cookie dough in step 4 (like M&Ms or Reese's Pieces), and press a few more on top of the cookies before baking.
    Monster cookie dough may be scooped and frozen, then baked as needed from thawed as described in the recipe faq section.
    Author: Amy
    Calories: 265kcal

    Calories are estimated using a nutrition calculator. This recipe may link to additional recipes, which contain calories that are not included in this recipe.
    Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!
    Print Recipe

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    ⭐ For help with a recipe, visit our detailed FAQ page.

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    Comments

    1. Marissa says

      September 01, 2022 at 11:46 am

      5 stars
      These are a new favorite in our house. We used Reese’s pieces the first time we made them. This time I split the dough in half and used chocolate chips in half and butterscotch chips in the other half.

      • Amy says

        September 22, 2022 at 8:05 am

        That is awesome to hear, thanks Marissa! I love the butterscotch chip idea! 🙂

    2. Lisa says

      May 18, 2022 at 5:43 pm

      5 stars
      Thank you for another amazing recipe! These are delicious, quick and easy to make, and wonderfully gluten free.

      • Amy says

        May 19, 2022 at 6:59 am

        Thank you so much for your comment, Lisa! I'm so happy to hear you enjoyed them! 🙂

    3. Katie Crenshaw says

      May 15, 2022 at 2:12 pm

      5 stars
      These cookies were so easy and fun to make. I absolutely loved them.

      • Amy says

        May 24, 2022 at 6:17 am

        Thank you so much! 🙂

    4. Claire says

      May 15, 2022 at 8:06 am

      5 stars
      these were amazing! 💓💓
      loved the addition of the instant pudding!
      My kids demolished them!

      • Amy says

        May 17, 2022 at 10:56 am

        Oh good, thank you for your comment! These get devoured quickly in my house, too. 🙂

    5. Amy Casey says

      May 13, 2022 at 12:09 pm

      5 stars
      We had some overnight guests the last couple days and I made these awesome cookies to have on hand. They just loved them! Thanks for sharing the recipe 🙂

      • Amy says

        May 13, 2022 at 1:05 pm

        Yay, so glad you all enjoyed the recipe, thank you! 🙂

    6. Amanda Mason says

      May 13, 2022 at 10:36 am

      5 stars
      So good! I loved the addition of the pudding mix. Game changer! These are going to become my new favorite cookie recipe!

      • Amy says

        May 14, 2022 at 6:21 am

        Awesome, thanks for taking the time to comment. So glad you enjoyed them! 🙂

    7. Lauren Michael Harris says

      May 13, 2022 at 7:59 am

      5 stars
      My kids LOVED these Monster Cookies! I have to admit my husband and I did too - such a good recipe!

      • Amy says

        May 15, 2022 at 8:30 am

        Yay, so glad you guys enjoyed them, thank you! 😀

    8. Heather says

      May 11, 2022 at 2:29 pm

      5 stars
      These cookies were perfect! Wonderful texture and flavor!

      • Amy says

        May 12, 2022 at 9:48 am

        So glad you enjoyed them, thank you! 🙂

    9. Megan says

      May 10, 2022 at 5:32 pm

      5 stars
      Salty, sweet deliciousness! Thanks for a great recipe that the whole family loves.

      • Amy says

        May 11, 2022 at 7:02 am

        So happy to hear you enjoyed it! It's one of my family's favorites too. 🙂

    10. Mikayla says

      May 10, 2022 at 1:40 pm

      5 stars
      I love a good chewy cookie. Your recipe was simple to follow and the results were just what I wanted. I think next time I may try substituting butterscotch pudding mix..

      • Amy says

        May 11, 2022 at 7:02 am

        Yay, thank you! Love the butterscotch pudding idea, that sounds delicious!

    11. Alexa says

      May 05, 2022 at 2:28 pm

      Hi Amy! I'm wondering if you think we could substitute instant clear gel for the vanilla pudding mix if we don't have that on hand? Thanks!

      • Amy says

        May 06, 2022 at 6:26 am

        Hi Alexa, thanks for checking! I haven't tested the ratio in this small-batch recipe yet due to the Instant Clearjel shortage, but typically, you can use a 1/3 ratio of instant clearjel to the instant pudding mix in cookies, so 2 teaspoons ICJ for the 2 Tablespoons of Instant Pudding Mix. I'd love to hear how it turns out for you! 🙂

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    Hi, I'm Amy!

    Recipe creator, cake decorator, and lover of all things sweet. 🍰

    Amycakes was a small family bakery known for its incredibly moist cakes, cupcakes, and delicious bakery treats. Now, we're excited to share all our secrets with you!

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    a pin image of super soft monster cookies